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Da Shan Jin Jun Mei Red (Black) Tea is one of the finest products of the Chinese artisanal tradition, characterized by particularly careful and predominantly manual processing. It is produced in Fujian, near the famous mountainous Wuyi area, using Camellia sinensis varieties related to those used to produce Lapsang red teas. Jin Jun Mei is generally harvested very early in the season, selecting buds and young leaves. To obtain particularly fine raw material, some producers also harvest leaves grown on the plant’s lateral branches, which are more sheltered from direct sunlight. This particular selection helps produce leaves with delicate and complex aromatic characteristics. After harvesting, the leaves are processed manually through a series of stages including withering, rolling and oxidation. The processing requires particular care and meticulous handling of the leaves, which are shaped until they take on the characteristic thin and slightly curved form of Jin Jun Mei. Tasting - Appearance and aroma: Da Shan Jin Jun Mei red tea has small, finely processed brown leaves with numerous golden buds. Once infused, the leaves release aromas of toasted nuts, dark chocolate, rose and fragrant wood. The liquor in the cup is a deep orange with amber highlights: by carefully observing the surface of the tea against the light, it is possible to see tiny particles of bai hao, the golden down covering the buds in which this tea is rich. Tasting notes - GONG FU CHA: the first infusion of Da Shan Jin Jun Mei red tea reveals notes of cocoa and floral hints of rose, with a sweetness reminiscent of chestnut honey. With a second infusion, toasted dried-fruit aromas also emerge, such as pecans, hazelnuts and almonds, along with sweet fruity notes of dates and dried figs. A good minerality can be appreciated, while the body of the tea becomes denser and softer with each infusion, and the orange liquor becomes more intense. With the third infusion and subsequent infusions, pronounced cocoa notes and sweet hints of vanilla and raw cane sugar return to envelop the palate, with a caramel aroma lingering at the bottom of the cup. The persistence in the mouth is long, marked by cocoa aromas and floral notes of rose and orange blossom. Place of origin: Fujian, China. Production: after harvesting, the leaves are left to wither in the sun for a certain period, depending on the producer, before moving on to the folding stage. The leaves are then folded and rolled by hand until the oils reach the surface and the juices inside have been remixed, initiating the oxidation process. Once the leaf reaches its typical brown color, the residual internal moisture is removed and, after resting for a few days, the tea is ready to be consumed. Preparation: we strongly recommend infusing Da Shan Jin Jun Mei red tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions that allow all the tea’s nuances of flavor to be appreciated. Heat the water to 90 °C and proceed with a first infusion of 25 seconds. Keeping the water at the same temperature, you can continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (25 - 30 - 35…). This tea lasts for 6 infusions. For a more classic Western-style preparation, we recommend 3 grams of leaves (approximately 2 teaspoons) in a 200 ml cup with water at 90 °C for an infusion time of 2–3 minutes. For the best tasting experience, we suggest filtering the infusion as soon as the infusion time has elapsed. The infusion times we suggest may nevertheless be slightly adjusted according to personal taste to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
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Da Shan Jin Jun Mei Red (Black) Tea is one of the finest products of the Chinese artisanal tradition, characterized by particularly careful and predominantly manual processing. It is produced in Fujian, near the famous mountainous Wuyi area, using Camellia sinensis varieties related to those used to produce Lapsang red teas. Jin Jun Mei is generally harvested very early in the season, selecting buds and young leaves. To obtain particularly fine raw material, some producers also harvest leaves grown on the plant’s lateral branches, which are more sheltered from direct sunlight. This particular selection helps produce leaves with delicate and complex aromatic characteristics. After harvesting, the leaves are processed manually through a series of stages including withering, rolling and oxidation. The processing requires particular care and meticulous handling of the leaves, which are shaped until they take on the characteristic thin and slightly curved form of Jin Jun Mei. Tasting - Appearance and aroma: Da Shan Jin Jun Mei red tea has small, finely processed brown leaves with numerous golden buds. Once infused, the leaves release aromas of toasted nuts, dark chocolate, rose and fragrant wood. The liquor in the cup is a deep orange with amber highlights: by carefully observing the surface of the tea against the light, it is possible to see tiny particles of bai hao, the golden down covering the buds in which this tea is rich. Tasting notes - GONG FU CHA: the first infusion of Da Shan Jin Jun Mei red tea reveals notes of cocoa and floral hints of rose, with a sweetness reminiscent of chestnut honey. With a second infusion, toasted dried-fruit aromas also emerge, such as pecans, hazelnuts and almonds, along with sweet fruity notes of dates and dried figs. A good minerality can be appreciated, while the body of the tea becomes denser and softer with each infusion, and the orange liquor becomes more intense. With the third infusion and subsequent infusions, pronounced cocoa notes and sweet hints of vanilla and raw cane sugar return to envelop the palate, with a caramel aroma lingering at the bottom of the cup. The persistence in the mouth is long, marked by cocoa aromas and floral notes of rose and orange blossom. Place of origin: Fujian, China. Production: after harvesting, the leaves are left to wither in the sun for a certain period, depending on the producer, before moving on to the folding stage. The leaves are then folded and rolled by hand until the oils reach the surface and the juices inside have been remixed, initiating the oxidation process. Once the leaf reaches its typical brown color, the residual internal moisture is removed and, after resting for a few days, the tea is ready to be consumed. Preparation: we strongly recommend infusing Da Shan Jin Jun Mei red tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions that allow all the tea’s nuances of flavor to be appreciated. Heat the water to 90 °C and proceed with a first infusion of 25 seconds. Keeping the water at the same temperature, you can continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (25 - 30 - 35…). This tea lasts for 6 infusions. For a more classic Western-style preparation, we recommend 3 grams of leaves (approximately 2 teaspoons) in a 200 ml cup with water at 90 °C for an infusion time of 2–3 minutes. For the best tasting experience, we suggest filtering the infusion as soon as the infusion time has elapsed. The infusion times we suggest may nevertheless be slightly adjusted according to personal taste to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
